Have you ever had cheesy potato casserole? Well this recipe totally takes that one to a whole new level! This was so so good, I had to run out & buy more zucchini so I could make it again the next night. It’s DELISH.
Preheat the oven to 350 degrees & spray your casserole dish with cooking spray. Then shred 2 zucchinis & slice the kernels off of 2 ears of corn. Add 1 cup of shredded sharp cheddar cheese.
In a small bowl, melt 1/2 a cup of cream cheese. Add 1 cup of ranch & the shredded potatoes. Now mix all the ingredients together until well blended.
Spread the mixture into the prepared dish. Sprinkle with seasoned pepper. Sprinkle with panko bread crumbs. Then spray the whole thing lightly with cooking spray – it will make a lovely crispy topping. It’s so so so good!
This casserole makes a great side dish. It’s hearty but light & so full of flavor. I actually heated up leftovers & put an over easy egg on the top for a fantastic breakfast. It’s also going to be one of the side dishes at Easter dinner this year (SPOILER ALERT for my neighbors that join us)!
If you make this recipe, please post a comment so I can see how you liked it! 🙂
Zucchini Corn Hashbrown Casserole
Ingredients
- 1/2 cup cream cheese
- 2 zucchini, shredded
- 2 ears of corn, kernels sliced off
- 1 cup shredded sharp cheddar
- 1 cup ranch dressing
- 4 cups hashbrowns (thawed if frozen)
- 1 tbsp black or seasoned pepper
- 1/2 cup panko bread crumbs
Instructions
- Preheat oven to 350. Spray 9 x 13 casserole dish with cooking spray.
- Add the cream cheese to a small bowl & soften it in the microwave.
- Add all the ingredients to a large bowl & stir until thoroughly combined.
- Spread the mixture evenly in the prepared casserole dish. Sprinkle with pepper & then with bread crumbs. Lightly spray the top with cooking spray. Bake for 40 minutes, or until bubbly & the top is a nice golden brown.
